India, Jan. 5 -- Halim Seeds Kheer has long been a staple of Indian winter kitchens, especially in the North and Central regions, where seasonal foods emphasize strength and recovery. This kheer uses halim seeds, also known as garden cress seeds, which were mentioned in Ayurveda and Unani practices centuries ago for their nourishing nature. The dish was often prepared during colder months for growing children, new mothers, and anyone feeling low on energy.

Halim seeds come from a fast-growing herb that was cultivated in ancient Persia and later spread across the Indian subcontinent through trade routes. These tiny seeds swell quickly in water and develop a natural gel-like texture, making them ideal for slow-cooked milk-based dishes. Tra...